• 350g Plain chocolate
  • 110g Milk chocolate
  • 175ml Double cream
  • 50g Unsalted butter, softened
  • 1 Vanilla pod
  • Cocoa powder or desiccated coconut


  • STEP 1

    Break the chocolate into small pieces and put in a heatproof bowl with the cream and butter. Split the vanilla pod, scrape the seeds into the bowl, then add the pod.

  • STEP 2

    Put the bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water, and melt the chocolate and butter, stirring until smooth. Remove the vanilla pod.

  • STEP 3

    Transfer the bowl to the freezer and cool for 10-20 minutes, stirring every five minutes until the mixture has thickened.

  • STEP 4

    Line a baking tray with baking parchment. Spoon out mounds of mixture with a teaspoon and roll in your hands to form a ball.

  • STEP 5

    Refrigerate for around two hours until firm, then dust with cocoa or desiccated coconut. If you are making these for adults, add a splash of brandy or rum to taste. Store in the fridge and eat within a week.

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Taken from You Can Cook, DK